One of my favorite vegetables has to be Brussel's Sprouts. I just love them. I think everyone in my family does except for my father. My sister feeds them to him anyways. He eats them because he knows they are good for him.
I think Brussel's Sprouts get a really bad rap. I have heard them called all sorts of names like "Balls of Doom." I don't know why because they always spell delicious to me! So long as they are cooked right. Cook them poorly, and I can totally understand the "Balls of Doom" reference.
If they are cooked poorly, or over-cooked, they are indeed very unpalatable. But cooked just until al-dente they have a beautiful nutty flavor that I really enjoy!
I can remember buying some tinned Brussels Sprouts one time at the grocery store in the UK. They were only 59p a tin. I thought to myself, "BARGAIN!" So I picked up half a dozen cans. I love the vegetable so why not!
Be warned. If you ever seen tinned Brussel's Sprouts, turn around and leave. Do not pass Go. Do not pick up $200. Just get out of there. They are truly revolting.
I love this time of year when they start becoming abundant in the shops and farm markets. Lovely and fresh and nice and small. Perfect for cooking. I just can't get enough of them!
I picked up some the other day and wanted to do something new with them and found this recipe on The Novice Chef Blog. It looked really simple and easy to do, and yet at the same time incredibly delicious! Crispy tender perfectly cooked sprouts in a creamy cheesy sauce. I just had to try it!
I added some onion as I had a small red onion which needed using up, but other than that I did everything exactly as per her recipe. Mind ended up being not quite as creamy as hers did, but they were still absolutely delicious!
I also used a cheddar mozzarella combo of cheese as I had some which needed using up and I like cheddar cheese.
I love recipes like this that are simply stir things up, bang them in a pan, and pop it into the oven. Quick, easy and delicious always works for me!
WHAT YOU NEED TO MAKE CREAMY BAKED BRUSSELS SPROUTS
Simple every day ordinary ingredients. I even tell you how to make your own Italian seasoning in the recipe notes. You have no excuse, other than hating brussels sprouts, not to make them! And if you hate them, I understand.
- 3 cups fresh brussels sprouts, trimmed and halved (about 280g)
- 1 small onion, peeled and sliced into half moons (optional)
- 1 cup (240ml) heavy cream
- 4 cloves of garlic minced
- 1 TBS Italian seasoning (see notes)
- salt and black pepper to taste
- 3/4 cup (135g) coarsely grated Parmesan cheese
- 1 cup (120g) shredded cheddar and mozzarella cheese combination
My sprouts were new season, so not that large, only about an inch in diameter. To trim, just trim of fhe stem end and peel of and discard any sad looking outer leaves. Then cut them in half down through the middle, top to bottom.
My onion was also very small. Just peel, again cut in half and then cut into thin slices. You can cut them crosswise or horizontally. Just don't leave them too large as you want the sliced to cook in the short cook time.
HOW TO MAKE CREAMY BAKED BRUSSELS SPROUTS
When I tell you nothing could be easier, you know I really mean it. These are a complete doddle to make! Perfect for the holidays also when time is at a premium.
Preheat the oven to 400*F/200*C/ gas mark 6. Butter a small shallow casserole well and set aside. ( mine is 8 by 11 inches)
Put the trimmed and halved sprouts into a bowl. Mix together with all of the ingredients, reserving a bit of each of the cheeses to sprinkle on top.
Pour this mixture into the buttered casserole dish and spread it out evenly. Sprinkle the reserved cheese over top.
Bake in the preheated oven for 25 to 30 minutes. It should be bubbling and golden brown.
Leave to rest for five minutes and then serve.
These really were delicious. I cannot think of any way to improve them unless you wanted to add some crispy buttered cracker or bread crumbs to the top before baking, or maybe some crumbled crispy onions from the can.
They were cooked perfectly and had a beautiful flavor. Just the right amount of cheese as well. I could eat a whole plate of this and nothing else, but I won't because with the cheese and cream, they are probably a bit high in fat and calories, but what a delicious indulgence!
A FEW FUN FACTS ABOUT BRUSSELS SPROUTS
1. They are in the top five most hated vegetables in the United States.
2. The vegetable actually can trace its origins back to Rome (13th century) but became popularized in Brussels Belgium in the 16th century.
3. Their popularity spread throughout Europe and then globally when the French brough them to Louisiana in 1800.
4. While the word "Brussels" points to the Belgian capital the word "sprouts" is actually derived from an old English word, "sprutan" meaning "to sprout."
5. In the UK around the holidays you can buy whole wands of brussels sprouts, on their original stalk, ready to break off and cook.
6. Brussels sprout "tops" are very tasty. This is the leafy overgrown bit at the top of the stalks. If you can get your hands on them do buy them! Delicious!
Some other ways of preparing Brussels Sprouts that you might enjoy are:
CREAMY PARMESAN BRUSSELS SPROUTS AND BACON - Brussels Sprouts and bacon have a natural affinity for each other. They are perfect partners. I have always enjoyed combining the two. Sautéed Brussels Sprouts with Pancetta and Shallots are another favorite of ours which combines those two beautiful flavors.
BOW TIE PASTA WITH SPROUTS & BACON - A very simple recipe that goes together very quickly if you have all of the ingredients prepped and ready to go. Bacon is cooked until crispy tender and then the sprouts are cooked in the bacon fat until they get all gilded and caramelized, ready to be tossed with the bacon, some cream and the cooked pasta.
Can you tell how much I love sprouts! I have loads of sprout recipes!
Yield: 4
Creamy Baked Brussels Sprouts
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
Delicious, rich and creamy. Quick and simple to make and packed with loads of flavor.
Ingredients
- 3 cups fresh brussels sprouts, trimmed and halved (about 280g)
- 1 small onion, peeled and sliced into half moons (optional)
- 1 cup (240ml) heavy cream
- 4 cloves of garlic minced
- 1 TBS Italian seasoning (see notes)
- salt and black pepper to taste
- 3/4 cup (135g) coarsely grated Parmesan cheese
- 1 cup (120g) shredded cheddar and mozzarella cheese combination
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Butter a small shallow casserole well and set aside. ( mine is 8 by 11 inches)
- Put the trimmed and halved sprouts into a bowl. Mix together with all of the ingredients, reserving a bit of each of the cheeses to sprinkle on top.
- Pour this mixture into the buttered casserole dish and spread it out evenly. Sprinkle the reserved cheese over top.
- Bake in the preheated oven for 25 to 30 minutes. It should be bubbling and golden brown.
- Leave to rest for five minutes and then serve.
Notes
How to make your own Italian Seasoning: Mix together 3 TBS dried basil, 3 TBS dried oregano, 3 TBS dried parsley, 1 TBS garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp black pepper, 1/4 tsp red pepper flakes. Store in an airtight container out of the light for up to 6 months.
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Love, love, love roasted Brussels sprouts. Never seen tins of them, but then again I never look at tinned veggies, fresh is the only way to go.
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